Banana Crunch Muffins

These are good.  Really good.  What I love about them is that they don't take forever to cook (like traditional banana bread) and they don't get too dark where the muffin and pan touch.  Win/Win in my book.  I hope you enjoy these as much as my hubby and I do.  

Mix together streusel/Crumb Topping Ingredients 

1/4 cup butter or shortening

1/2 cup sugar 

1/3 cup flour 

Add more flour and sugar in equal amounts so topping is crumbly and not too greasy.  If you like, you can even add some chopped nuts.  Set aside.  

In bowl, mix together following dry ingredients: 

1 1/2 cups flour 

3/4 cup sugar 

1/3 cup oil 

1/2 tsp salt 

2 tsp baking powder 

In seperate bowl mix together the following wet ingredients: 

1 egg

1/3 cup milk 

3 medium bananas~  mashed with a fork 

It's best to mix these by hand since using a stand or hand mixer usually causes these to be overmixed.  I mix these just until the ingredients comes together.   Add wet ingredients to dry using a wire whisk or spatula until moistened and flour clumps are mixed in.  Do not overmix or the consistency won't be right and they will be rubbery.  Just barely mix! 

Scoop into greased muffin tins and top liberally with crumb topping.   

Bake at 350 degrees until knife inserted comes out clean and muffin tops spring back when touched.  If you must put them back in the oven do so for a minute at a time and check with a toothpick.

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Have a Lovely Day!!!

Sharing this over at Frugally Sustainable.